Almond Joy Cheesecake
From peetabear 14 years ago
- 90 minutes to make
- Serves 10
I thought I saw this recipe posted but couldn't find it ... so if I have repeated it ... I am sorry... anyway this sounds so good... to make this gluten free either use GF graham crackers or almond meal... the recipe is from Bon Appétit | February 1998
Ingredients
- Crust shopping list
- 1 1/2 cups graham cracker crumbs shopping list
- 1 1/2 cups sweetened flaked coconut, toasted shopping list
- 1/2 cup sliced almonds, toasted (about 2 ounces) shopping list
- 1/4 cup sugar shopping list
- 1/2 cup (1 stick) unsalted butter, melted shopping list
- ------------------------------------------------------------------------- shopping list
- Filling shopping list
- 4 8-ounce packages cream cheese, room temperature shopping list
- 1 cup sugar shopping list
- 4 large eggs shopping list
- 1 cup sweetened flaked coconut, toasted shopping list
- 1 tablespoon coconut extract shopping list
- 1 cup sliced almonds, toasted shopping list
- --------------------------------------------------------------------- shopping list
- glaze shopping list
- 1 cup semisweet chocolate chips shopping list
- 3/4 cup whipping cream shopping list
- 1 1/2 teaspoons vanilla extract shopping list
How to make it
- For crust:
- Preheat oven to 350°F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with foil. FInely grind cracker crumbs, coconut, almonds and sugar in processor. Add butter; process until moist crumbs form. Press mixture onto bottom and 1 inch up sides of pan. Bake crust until set and beginning to brown, about 12 minutes. Cool. Reduce oven temperature to 325°F.
- For filling:
- Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Add eggs 1 at a time, beating just until blended after each addition. Mix in coconut and extract . Fold in almonds. Transfer filling to crust. Bake until cake is puffed and no longer moves when pan is shaken, about 1 hour 15 minutes. Cool completely on rack.
- For glaze:
- Combine 1 cup chocolate chips, cream and vanilla in small saucepan. Stir over medium-low heat until smooth. Cool until glaze begins to thicken but can still be poured, about 30 minutes. Pour glaze over cooled cake; spread evenly. Chill cake overnight.
- Run small knife around sides of cake to loosen. Release pan sides
The Rating
Reviewed by 5 people-
Wow!
clbacon
in Birmingham loved it
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love this peeta! how strange...i have been thinking aboout making this one for awhile now!!!(and no, i couldn't find the recipe either) really cool. made a red velvet cheesecake yesterday for my husband and his mother, their birthdays are a day apart...more
andiecooks
in home loved it
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hi peetabear, love almond joys, this sounds wonderful thanks for the recipe. high 5
buttercup21
in loved it
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